Print Recipe

Black Bean Soup with
Cumin and Cilantro

RG

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 8 cloves garlic, crushed
  • 2 cups dry black beans, rinsed and drained
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 teaspoon coarse ground pepper
  • 1 large vegetable bouillon cube
  • 8 cups water
  • 4 carrots, diced
  • 4 stalks celery, diced
  • 5 to 6 drops of liquid smoke
  • 1 cup coarsely chopped cilantro
  • 1 lime
  • Hot sauce as desired

Instructions

  1. Heat oil in heavy large pot over medium high heat. Add onion and garlic. Sauté for 5 minutes.
  2. Mix in beans and spices. Add bouillon and water. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 3 to 3 1/2 hours.
  3. Add carrots, celery and liquid smoke. Cook about 30 more minutes. Stir in cilantro.
  4. Serve each portion of soup with a lime wedge and hot sauce as desired.

8 servings.




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